Short essay essay on three flavors of snacks, three flavors of life essay

"Three flavors" is the word "three flavors" mentioned in Mr. Lu Xun's famous prose "From Baicao Garden to Three Flavors Study" when I was a child. What are the "three flavors" of life? I don't know, let's take a look at what's going on with the Three Flavors Bookstore.

Lu Xun's'Shou Yu, the grandson of his teacher Shou Jinggo, said, "I have heard more than once from the mouth of my grandfather Shou Jinggo that the meaning of the Sanmi Shoya is explained. My grandfather's explanation of the meaning of 'Sanwei Study' is 'warm cloth, fragrant vegetable roots, and long taste of poetry and books'.

'Buyi' is the people, and 'Buyi Nuan' is willing to be the people, not to be an official;'Vegetable root fragrance' is to be satisfied with coarse tea and light rice;'The taste of poetry and books is long' is the taste of seriously experiencing the truth of life in the book. ”

So, why is it called "Sanwei Study"? Originally, the "three flavors" were taken from the ancient saying that "reading scriptures tastes like rice and sorghum, reading history tastes like dishes, and reading Zhuzi Baijia tastes like Buyuan 醯醢 (pronounced xīhǎi, i.e., vinegar and meat sauce)". The gist of it is:

Reading the Four Books and the Five Classics is like eating rice noodles, which is the staple food; Reading historical records is like drinking wine and eating delicious food, which can be enjoyed from time to time. Reading books such as Zhuzi Baijia, the taste is like sauce and vinegar (like a condiment in cooking), which is an auxiliary seasoning. There is also such a couplet on both sides of the plaque of "Sanwei Study":

The joy is silent and filial piety, and the taste of the soup is reading. ”

When you learn to be a friend competing for the rank of Zheng Division, it is a good thing to compete, and it is not a bad thing to be hired, you can really think about the "three flavors": "The cloth is warm, the vegetable root is fragrant, and the taste of poetry and books is long." How can a young man under the age of 40 experience that "the cloth is warm, the vegetable roots are fragrant, and the taste of poetry and books is long"?

Nanjing delicacy - duck blood vermicelli soup.

Nanjing is a famous duck capital, but Nanjing people are very fond of eating duck, not only duck meat, but also duck offal, duck blood can make a delicious meal. I've eaten a lot of duck dishes, but my favorite is the duck blood vermicelli soup.

Today, my mother and I went to Xinjiekou, and just walked to the food street on the 1st floor of Xinbai, I was immediately fascinated by the tempting aroma of duck blood vermicelli soup, and my legs and feet seemed to be locked by a pair of invisible locks, and I couldn't take a step again. I begged my mom to sit down and eat a bowl before leaving.

We sat down at a shop and ordered two bowls of duck blood vermicelli soup. How is duck blood vermicelli soup made? My curiosity was aroused, so I quietly went behind the big sister who made duck blood vermicelli soup and observed it intently.

I saw that the eldest sister first took out a cleaned bowl and put it on the table, then used a large bamboo colander to fish out a large handful of vermicelli from a large pot, put it into the freshly boiled hot water and rinse it, about two minutes, and then put the scalded vermicelli into a large bowl. She skillfully took out an appropriate amount of duck blood, duck liver, duck intestines and triangular oil fruits from large ceramics, put them in a bowl, sprinkled with condiments such as coriander and mustard, and finally put a spoonful of chili oil, a little salt and monosodium glutamate, so that a bowl of fragrant duck blood vermicelli soup was ready.

After a while, the steaming duck blood vermicelli soup was served! At this time, I can't wait to turn myself into an ultra-clear digital camera, and the bowl of food in front of me is deeply impressed in my mind: the turquoise coriander floats on the water like a slender "green leaf boat"; "Duck blood fish" of different sizes poked their heads out from under the green leaves, as if to greet me; The "big rock" by the "pond" - the oil fruit is particularly eye-catching; The big group of fans is crystal clear; There are also gray-white "duck liver light boats" and "mustard stones", which either float on the surface of the "pool" or settle at the bottom of the "pool".

I couldn't suppress the call of the slander insects, so I couldn't wait to grab my chopsticks and start savoring. "Boom-boom-boom-" sucked a large mass of slippery vermicelli into his mouth. The softened vermicelli's half-numb chili oil echoed between the lips and teeth.

Cold into a melt-in-your-mouth "small fish", the mellow beauty of duck blood is still authentic and unchanged ......The fragrant duck liver, chewy duck intestines, fluffy oil fruits, crispy mustard vegetables, and refreshing soup all made me reluctant to stop chopsticks. Before I knew it, a bowl of duck blood vermicelli soup was quickly swept away by me, and I smacked my lips, still unsatisfied.

On the way home, I still have a unique Nanjing delicacy in my mind - duck blood vermicelli soup.

Snacks are actually a window to peek into the water and soil customs. Snacks are also one of the most popular ways of eating, and the variety of regional culture and the temperament of local people are exposed in the window of snacks.

For thousands of years, the tradition of an agrarian society combined with the Confucian concept of valuing the Tao over the use of weapons in the unimpeded plains of southwestern Shandong has given rise to many handmade snacks with different flavors. Since I was a child, I have been very fond of hometown snacks, from snacks to adults.

When I went back to Jinan a few days ago, I actually ate Heze's Li family hanging oven baked cakes at the food stall over there of the civil air defense! This hanging oven baked cake is generally not baked in the oven, but a frying pan is upside down on the stove, and the mixed noodles are pasted on the pot surface and baked thoroughly over a charcoal fire. The baked pancakes have a crispy crust and a creamy yellow color; The inner flesh is fluffy and has a salty and fragrant taste.

Young people can also put the baked cake on a slight fire to bake, the internal and external moisture is all steamed dry, become a "dry man", with a hand to crush the break, eat it burnt and crispy, the mouth is full of mouth, there is no flavor, and the baked cake is big and thick, a baked cake can reach half full belly, and when eating, you have to hold it with both hands to gnaw, and prevent sesame seeds from falling to the ground. You may not know that there is almost no Heze person who has not eaten baked cakes, and there is almost no Heze people who do not have a baked cake complex. The round pancakes, with the aroma of sesame seeds, have influenced generations of locals.

"Water Margin" writes about Wu Dalang, who sells "cooking cakes" (similar to today's baked cakes) along the street, and a "Water Margin" is actually a history of snack culture in southwest Lu. If you don't climb the Great Wall, you are not a hero, then the Heze people who can't tear the frozen cow's hoof tendons with their teeth and can't stir the lid of the baked cake that can't be dried by their tongues are not the descendants of heroes.

In ancient times, cake was a general term for foods made of grains and flour. Cake in the snack shop, is a big family, there are steamed cakes, white cakes, soup cakes, meat cakes, oil swirls and so on, among which raw noodles or dough are used to make cakes and bake, called baked cakes.

In fact, the biggest difference is that the baked cake is baked under the fire, and the fire is baked on the fire, so the baked cake is also called the hanging oven baked cake, which means that the baked cake is baked upside down on the pot. Tell you about the cake recipe that we all know in Heze: two catties of white flour, half a catty of sesame oil, half a tael of salt, one tael of good pepper skin, half a tael of fennel, and three points of rate, with one point of pure oil, pepper and salt, fennel and noodles as the skull, and it is especially good to enter the sesame coarse crumbs.

Thin each cake into the oven. It can be seen that the hanging oven has a long history of baking cakes.

I don't know if this is a pure hanging oven baked cake, and I don't know when it came to the province. But no matter what, I wish the Li family baked cakes all the way!

Lamb skewers are weird, I never eat lamb, but I don't refuse lamb skewers.

The first time I ate lamb skewers was in Beijing. That day, I came out of the Beijing Library and turned around to the vicinity of Baishiqiao, where there were a cluster of restaurants, restaurants and food stalls. After first buying imitation dietary products Wowotou, eating straight to sour water, and complaining about how the Empress Dowager Cixi's appetite is so easy to deal with, he stood in front of the stall of the kebabs.

I didn't want to eat it, but I was really attracted by the fragrant smell.

My classmate is also a southerner and doesn't eat mutton, but I admire his spirit of daring to think and do. He bought three skewers first, and then said as if he were dead, "I'll eat first."

He cautiously took a bite first, rolled his eyes, and then sped up the frequency. I stared at his big mouth flying up and down, and asked, "Hey, don't care about eating, is it delicious or not?"

He ate three skewers in one go, and then touched his stomach and said with satisfaction: "It's stupid not to eat." "Hurry up and take out the money, grab a handful with one hand, take a bite of this string, take a bite of that string, it's really delicious, fat but not greasy, full of burnt aroma, and there is a unique, indescribable weird taste (I later heard from my classmates in Xinjiang say that it was the taste of cumin).

We ate as we went, and when we were done, we bought it on the spot, and there were kebab stalls everywhere anyway. We can't eat any more, and if we continue to eat, we will have to become grassland herdsmen.

I thought that the mutton skewers were so delicious, but who knew that the classmates in Xinjiang said: What kind of mutton skewers are that? The really delicious thing is our mutton skewers in Xinjiang, which is the hometown of mutton skewers. For the first time, I was so envious of Xinjiang people, and I really felt that Xinjiang was a good place.

We don't have a chance to go to Xinjiang, so let's treat Beijing's mutton skewers as Xinjiang's.

After returning to the south, I have also seen mutton skewers, but not only the appearance is stingy, the taste has also completely changed, if the mutton skewers in Beijing are imitation brand, then the mutton skewers in the south are fake and shoddy. There are exceptions, once on a business trip to Nanjing, I found a long-lost mutton skewer in Xinjiekou, the taste, the appearance is the same as Beijing's. Once again, I stood on the streets of Nanjing, munching on the svenile side.

In the future, as long as you go to Nanjing, you have to try your best to sneak to Xinjiekou to have a good time.

But he is always unwilling, and he always agitates when he has nothing to do: "Let's also go to Urumqi to open a readers' and authors' association?" ”

Ningde Baishuiyang snacks went to Baishuiyang at the end of this summer, it feels good fun, here are some local snacks first, you can go to collect them when you have time to play! White sweet potato: I haven't eaten it before, I feel very curious, the locals eat it as a fruit, friends who haven't eaten it can try it!

Wild kiwifruit: There are many macaques in Baishuiyang, more kiwifruit, they are sold everywhere, much smaller than those sold in supermarkets, 2 yuan per bag, I don't think it's delicious, but after all, it's wild, it's worth tasting! Taro noodles:

This is a local specialty snack, made with taro, a large bowl is only 3 yuan, the noodles are very q, very smooth! Beef slippery soup: It is very authentic here, the soup is very thick, and the ingredients are very sufficient, a bowl is 4 yuan, and it may cost 10 yuan to buy outside, which is quite affordable!

It is brewed with local spring water through a unique process. Mushrooms: The mountain goods here are very abundant, if you know the goods, you can find local farmers to buy some back, it is definitely cheaper than other places!

Luanchuan Qiupao Ancient Town, with a history of more than 2,000 years, South Korea in the "Seven Heroes of the Warring States" set up Louziguan here, and the west refused to force Qin. "Warring States Policy" records: "The mountain dwelling of the Korean land, born of grains, is not wheat but beans; What the people eat is about bean rice.

Han was brave, ate more bean noodles, often carried local bean cakes as food during the war, and combined with the Hu cakes introduced from the Western Regions in the Han Dynasty, forming the most characteristic traditional snack in Luanchuan - autumn grilled cakes. The traditional tool for making autumn choak baked cakes is "autumn chop stove pan", the top and bottom are the furnace, the middle is the pan, the dough cake is carved with a knife, the local honey and sesame oil are smeared, and then sprinkled with sesame seeds, and baked in the pan.

After a long attempt, the "autumn steak cake" innovated and improved on the basis of traditional craftsmanship is a comprehensive consideration of ancient classics and the dietary needs of modern people, integrated with beans and other coarse grains, to restore the ancient flavor to the greatest extent, and formed a special cultural food of Luanchuan County with regional characteristics.